Ginger Free Gluten Free Bagels

Chewy, golden, and satisfying in all the right ways, these bagels prove you don't need wheat flour to nail that classic bakery texture. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting, while xanthan gum holds everything together so the dough shapes and stretches just like you'd hope. The real secret is the boiling step — dropping each bagel into sugared water before baking gives you that signature glossy crust and dense, chewy bite that makes a bagel actually feel like a bagel. Every ingredient in this recipe is naturally free of ginger, so there's no need to scan labels or swap anything out. Shape them, boil them, brush with egg wash, and finish with sesame seeds or everything seasoning if you're feeling fancy. They come out of the oven deep golden brown and hollow-sounding when tapped — a genuinely good sign. Let them cool before slicing so the interior can fully set, and you'll have a stack of bagels worth getting excited about.

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